Fruit Salad

I love fruit salad! It’s delicious all year long, and there are so many fruits to choose from. You can have a different fruit salad every week.

The key ingredient in this recipe is the:

Three-Fruit Dressing - straight out of the Betty Crocker cookbook Hubby’s grandmother gave me in 1973.

I read this cookbook many times when I should’ve been studying for a chemistry exam in college, but I considered Betty Crocker a fairly intelligent chemist. This book is held together with duct tape now and some of the pages are falling out. That’s the mark of a really good cookbook.

As always, I am not including exact measurements for the fruit. The quantities are based on personal preference. You get to decide how much, if any. Substitute your favorite fruits if you’re not a kiwi fan.

This is a must: I do use exact measurements for the dressing. Even I follow the directions on this one. And wash all your fruits before chopping. Let’s get started!

Three-Fruit Dressing (make this first so that it can cool before adding to the fruit)

½ cup sugar

1 ½ Tbls cornstarch

½ cup unsweetened pineapple juice

Grated peels of 1 small lemon and 1 small orange

2 Tbls lemon juice

2 Tbls orange juice

Mix sugar and cornstarch in a small saucepan. Stir in pineapple juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute. Remove from heat. Stir in remaining ingredients. Cool.

Fruit

1 apple, chopped (I use Fuji)

1 cup grapes, halved

1 can pineapple chunks or tidbits, drained (save the juice for the dressing)

1 pint strawberries, hulled and sliced

1 pint blueberries

3 oranges, peeled and sectioned (a bit of work, but worth it)

4 kiwi, peeled and chopped

This recipe makes a lot of fruit salad, so cut it down to size, if necessary. This is one of the ways I get Hubby to eat what’s good for him, so I make a big bowl. Hint: do NOT use bananas. If you want banana in your salad, add it to your serving. It gets gross if it hangs around in the big fruit salad bowl.

Enjoy!